Living in Ohio during the winter can get pretty gloomy. The complete lack of sunshine for months on end really starts to get to you after a while! Because of this, it’s really best for us Ohioans to plan a trip somewhere warm during the winter, just to keep us from going completely insane. This year, after Christmas, my family decided we needed a break from the snow. So, we packed our bags and headed to Florida! We also brought along my cousin for the ride.

For those of you unfamiliar with the drive from Ohio to Florida, it’s a long one! Since we didn’t want to drive all day and all night, we stopped in Savannah, GA, where my cousin (who’s vegan) and I went to town on all the amazing plant-based food. We visited the Mellow Mushroom for some incredible vegan pizza, and in the morning, we went to the Fox and Fig, a brunch-focused vegan café. We also paid a visit to the Sentient Bean, a café with tons of vegan menu options, as well as vegan baked goods!

My cousin and I both opted for the vegan breakfast tacos, which were absolutely delicious. We also grabbed some desserts for the road: a giant chocolate Brazil nut cookie for me, and a peach pecan cobbler slice for her. And although we continued to find lots of amazing plant-based eats throughout our trip, I just couldn’t stop thinking about those amazing breakfast tacos. Obviously, I had to recreate them!

My version of vegan breakfast tacos is super easy and only takes 15 minutes to make. Plus, it’s quite high in protein! What more could you want in your morning meal?

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15 Minute Vegan Breakfast Tacos

Scrambled tofu, black beans, and salsa come together to make the perfect breakfast taco! This vegan meal is a quick way to get in some protein first thing in the morning. 

Course Breakfast, Brunch, Main Course

Cuisine American, Mexican

Keyword 15 minute breakfast, 15 minute vegan breakfast, black bean tacos, black beans, breakfast tacos, high protein vegan breakfast, high protein vegan brunch, high protein vegan meals, high protein vegan recipes, lemongrass sriracha, quick breakfast recipes, quick tofu recipes, savory vegan breakfast, taco recipes, tacos, tofu recipes, tofu scramble, vegan brunch recipes, vegan hot sauce, vegan mexican food, vegan tacos, vegetarian brunch, vegetarian mexican food, vegetarian recipes, vegetarian tacos

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 tacos

Calories 259.4 kcal

Author Ayaka

Ingredients

For the Tofu Scramble

• 2 tsp olive oil
• 1/2 medium white or yellow onion chopped
• 1/2 block firm tofu drained
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• Salt and pepper to taste
• Pinch of paprika

For the Tacos

• 1 can (14 oz) black beans, drained and rinsed
• 1 cup mild fresh salsa
• Hot sauce of choice
• 6 medium flour tortillas

Instructions

For the Tofu Scramble

1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, 3-5 minutes.
2. Crumble the tofu into the skillet. Season with garlic powder, turmeric, salt, pepper, and paprika and cook for 3-5 minutes. (If the tofu sticks to the pan, add a splash of water or vegetable broth).

For the Tacos

1. Add the black beans into the skillet with tofu scramble and cook until heated through.
2. Spoon the mixture onto the tortillas and top with salsa and hot sauce.
3. Serve warm and enjoy!